Vegetable Enchiladas

Instructions

1. Prepare the vegetables
   Preheat oven to 400°F (200°C). In a large bowl, toss the diced bell peppers, zucchini, onion, and corn with olive oil, cumin, chili powder, oregano, salt and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
2. Make the filling
   In a large mixing bowl, combine the roasted vegetables with black beans, minced garlic, and 1/2 cup of enchilada sauce. Gently mix everything together. Add 1 cup of the shredded cheese and fold it in until evenly distributed.
3. Prepare the tortillas
   Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Warm the tortillas briefly in the microwave (about 30 seconds) or in a dry skillet to make them pliable. This prevents them from cracking when rolled.
4. Fill and roll the enchiladas
   Place about 1/3 cup of the vegetable filling in the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish. Repeat with all tortillas, arranging them snugly in the dish.
5. Add sauce and cheese
   Pour the remaining 1 cup of enchilada sauce evenly over the rolled enchiladas, making sure to cover all the tortillas. Sprinkle the remaining 1 cup of cheese over the top.
6. Bake until bubbly
   Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly, and the edges of the tortillas are slightly crisp.
7. Garnish and serve
   Let the enchiladas rest for 5 minutes before serving. Garnish with freshly chopped cilantro. Serve hot, with optional toppings like sour cream, diced avocado, or fresh pico de gallo if desired.